Serving: 8

Ingredients:

3 springs oregaon
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces bacon, chopped (optional)
1 onion, chopped
1 leek, chop white/pale ends
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt to taste
2 tablespoons tomato paste
1 28-oz can whole peeled tomatoes, drained
2 ounces Parmesan rind
3 cups cooked cannellini beans (2 15-oz cans, rinsed)
Freshly ground black pepper to taste
12 ounces baby yukon gold potatoes, scrubbed and cup into 1/2" pieces
1/2 bunch kale, ribs and stems removed, torn into 1" pieces

Directions:

1. Tie oregano, rosemary, and bay leaves together with kitchen twine.
2. Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10–12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
3. Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.

Serve with grated Parmesan cheese!

Adapted from: Bon Appetite

Prep Time: 20 minutes
​
Serves:  4-6 

Ingredients:

1/2 cup cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (optional)
1/2 cup olive oil
1 bunch kale, torn into bite-sized pieces
1 bunch Swiss chard, torn into bite-sized pieces
1 pound grilled skinless, boneless chicken breast, sliced
1 (6 ounce) container crumbled feta cheese or to taste
1/3 cups raisins
1/2 cup chopped, toasted walnuts

Directions:

Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with dressing to serve.

Source: Allrecipes.com

8-10 scones

2 cups kale, loosely packed
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp sugar
1/3 cup cold butter
1 egg
3/4 cup buttermilk
1/2 cup winter squash, cooked and diced
3/4 cup cheddar cheese, grated

1. Preheat oven to 375 degrees F.
2. Steam the kale for 1-2 minutes. Chop finely and squeeze out as much liquid as you can (you should end up with less than 1 cup cooked kale).
3. Blend the flour, baking soda, baking powder, salt, and sugar together. Cut in the butter. 
4. In a small bowl, beat the egg and add the buttermilk until well-combined. Add the wet mixture, as well as the kale and squash, to the dry ingredients- mixing with a fork just enough to combine.
5. Drop the dough by spoonfuls onto a parchment-lined baking sheet. Bake for about 20 minutes, or until lightly browned.

​Source: Valley Cooperative Preschool

100 ½ cup servings

17 bunches fresh kale
½ cup olive oil
salt, to taste

1. Preheat oven to 350 °F.
2. Wash kale and thoroughly dry it.
3. Remove kale leaves from stems and tear leaves into bite-sized pieces
4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
6. Bake until edges are brown, but not burnt, about 10-15 minutes.

4-6 servings

1 bunch fresh kale
2 tsp. olive oil
salt, to taste

1. Preheat oven to 350 °F.
2. Wash kale and thoroughly dry it.
3. Remove kale leaves from stems and tear leaves into bite-sized pieces
4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
6. Bake until edges are brown, but not burnt, about 10-15 minutes.

Source: GMFTS